Beef bourguignon

By admin
08 May 2013

A hearty and tasty meal for those cold winter days. And preparation is quick and easy!

Serves 4

Preparation time: 10 min

Cooking time: 1 hour 10 min

500 g beef goulash cubes

30 ml (2 T) flour

60 ml (1Ž4 c) butter

boiling water

50 g dried mushrooms

150 g bacon, chopped

2 onions, chopped

3 carrots, chopped

4 garlic cloves, chopped

30 ml (2 T) tomato paste

375 ml (11Ž2 c) beef stock

1 bouquet garni (cloves, thyme, parsley and rosemary tied in a small piece of muslin)

1 Dust the meat with the flour, shaking to remove the excess.

2 Pour boiling water over the mushrooms to cover and set aside.

3 Heat half the butter in a saucepan over medium heat and brown the beef in batches. Return all the meat to the saucepan, add the bacon and sauté until the bacon is cooked.

4 Add the onions and carrots. Stir to remove any bits stuck to the bottom of the pan. Add the garlic, tomato paste and the mushrooms with their soaking liquid. Cook for 5 minutes, stirring often.

5 Add the stock and the bouquet garni. Cover and simmer for 1 hour or until the meat is tender.

6 Serve with potatoes or crusty bread.

- Hope Malau

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